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Ingredients

• 300g quinoa
• 1 red onion, finely chopped
• 85g raisins or sultanas
• 100g feta cheese, crumbled
• 200g pomegranates seeds
• 85g toasted pine nuts or toasted flaked almonds
• small bunch coriander, flat leaf parsley and mint, roughly chopped
• juice of 3 lemons
• 1 tsp sugar

MethodCook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.

When the quinoa is just about cool stir through all of the remaining ingredients & season well.

Ingredients

• 650g – 1kg fresh salmon
• Malden salt
• Freshly ground white pepper
• Zest & juice of 1 lemon
• 2 tsp currants
• 2 tsp chopped stem ginger
• 100g butter, softened
• 225g short crust pastry
• Egg for egg wash

Method
Fillet, & then skin the salmon. With tweezers or pliers, remove any bones. Season each side.Drain the stem ginger from its syrup & finely chop, mix with the softened butter, currants lemon juice & lemon zest. Spread over each fillet then sandwich the two sides together.
On a floured surface, roll out the pastry & wrap it around the salmon making a secure & tidy parcel.

Pre-heat the oven to 200°C. Place the parcel on a non-stick baking sheet, brush with egg wash.

Bake in a preheated oven for 15 minutes & then reduce the temperature to 150°C & bake for a further 30 minutes.

Herb & Cream Sauce

• 2 shallots
• 25g butter
• 4 tsp chopped parsley
• 2 tsp chopped chervil
• 2 tsp tarragon
• 1 tsp flour
• 300ml single cream
• 1 tsp French coarse grain mustard
• 1 egg yolk
• Squeeze of lemon juice
• Salt
• Pepper

Chop the shallots & sweat them in butter, add the herbs & cook a little longer.Mix in the flour. Add the single cream & bring gently to the boil, stirring well with a wooden spoon. 
Cook for about 5 minutes.Season; add the mustard, egg yolk & lemon juice. Recheck the seasoning before serving.

For the Meringue

• 3 free range egg whites
• 150g caster sugar
• 1 tsp grated beetroot

Method
Preheat the oven to 100°C.
Find an extremely clean, large mixing bowl, add the eggs and whisk to a soft peak. Add half the sugar and whisk until the mixture goes shiny – like shaving foam, then fold the rest of the sugar in along with the grated beetroot. 
Line a baking sheet with non-stick baking parchment, using a couple of teaspoons, scoop egg-shaped dollops onto the baking paper. Leave a few centimetres between each dollop.
Place the tray in the preheated oven for 1¾ hour – at which point you can lift the meringue shells from the paper. Remove from the oven and leave to cool completely.

For the Monkeys Blood

• 100g raspberries
• Juice of 1 lime
• 1 tsp icing sugar

Pop the raspberries, lime juice and icing sugar into a small food processor and blend until smooth. Pass through a fine sieve & set aside.

For the Construction

• 350ml double cream
• 150g strawberries, hulled & chopped into quarters
• 150g tayberries
• 150g raspberries
• Monkey’s blood

Whip the cream in a large bowl to soft peaks and until the whisk leaves ribbons. Carefully fold the raspberries, strawberries and tayberries into the cream along with a little of the coulis. I like it when the mixture is streaked like raspberry ripple ice cream rather than an even bright pink. Gently fold in broken chunks of meringue, drizzle with the rest of the coulis and serve.